Sorry I was out yesterday, had to attend a conference. We had a member say the had a great ham recipe yesterday. Click Me.

I have done ham as well, Click Here to See. But I didn't use a rub. I simply smoked it in the smoker and basted it every hour with apple cider (probably didn't have to baste it, just habit). The last two hours I switched from basting to a glaze. Just brush on some maple syrup (or honey) and the syrup will thicken and make it look like its candy coated. The glaze makes for a beautiful presentation.

Woods that I've found good for pork are pecan and apple, and of course hickory which I like for almost everything.

Good luck and glad you've joined us.

Last edited by Bob-BQN on Mon Aug 09, 2004 4:12 pm, edited 1 time in total.

I was going to start a new thread until I found this one. Let's explore this a little further.
Bob-BQN I was on your WWW and made myself very hungry. I took a look at your ham and it looks like it came out very nice. Hope it tasted as good as it looked.
Here are my questions:

1. Did you use a fresh ham or cooked ham?
2. Was it a whole ham or shank? I wasn't sure from your picture.
3. How much did it weigh?
4. At what temp did you cook it at and how long did it take?

Let me try to remember as I believe this was cooked before I started keeping a log:

1. It was a fully cooked ham, all the wife could find. But I knew it would still benefit from smoking?
2. It was a picnic ham from the front leg (the knee up).
3. I'm guessing it weighed about 14lbs?
4. It was cooking at 225 degrees with a brisket and turkey breast. I think it went for 7 hours?

I will review my logs when I get the chance to see if I recorded it and update this post if I find it to be off. Sorry it's been several months.

Hope this answers your question.

Edit: P.S. I just checked and this was before logs were kept. Exact information remains a mystery.

I had heard that smoking hams takes at least a week which I could believe given how dense hams are. Anyway, as far as glazes go, another method is to use a torch and carmelize the sugars on the surface of the ham. Quite often this is a rub comprised of brown sugar and spices. To the best of my understanding this is best done after the ham has cooled which if you are cold smoking won't make a difference obviously.